If you love curries but are short on time, this Creamy Chicken Masala is for you. It’s full of flavor, rich and creamy, and ready in about 45 minutes.

Originally published May 22, 2015. Updated April 26, 2023 with new photos, recipe tips and answers to common questions.

What is Chicken Masala

Chicken Masala is a fragrant Indian-style curry made with warm spices and a luscious cream-based sauce. It requires minimal marinating and comes together quickly, making it ideal for a weeknight meal. Serve it with fluffy basmati rice, naan, or a simple vegetable side for a satisfying dinner.

What This Dish Is Like

• Difficulty – An accessible dish with two main parts: a quick marinade and the stovetop sauce. Preparation and cooking take about 45 minutes, and it can be prepared ahead of time.
• Taste – A mildly spiced, creamy curry. It has warmth from the spices without being overly hot. The chicken stays tender and the sauce is rich and flavorful.
• Serving – When served with rice and bread this recipe stretches to about 6 servings. As a main dish with just sides, expect roughly 4 servings.

Ingredients

• The chicken marinade – Fresh ginger, garlic, chili powder, turmeric, ground coriander, salt, olive oil, lime and lemon juice.
• Chicken – Boneless, skinless chicken breasts, cut into bite-sized pieces.
• Onion – A large white onion, coarsely chopped.
• Other seasonings – Ground turmeric and red chili flakes (use more or less depending on heat preference).
• Olive oil – Used to cook the onions and brown the chicken.
• Heavy cream – Gives the sauce its creamy texture and richness.
• Greek yogurt – Adds a tangy lightness and balances the cream.

NOTE: The full recipe and exact measurements are provided in the recipe card below.

Instructions

1. Make the chicken marinade – Combine grated ginger, minced garlic, chili powder, ground coriander, turmeric, salt, lime and lemon juice, and a tablespoon of olive oil. Toss the chicken pieces in the marinade until evenly coated. Cover and refrigerate for at least 15 minutes or up to 24 hours.
2. Cook the onions – Heat oil in a large skillet over medium-high heat. Add a pinch of turmeric and red chili flakes, stir for a minute to release the aromas, then add the chopped onions. Lower the heat to medium-low and cook 5–8 minutes until the onions are softened and lightly browned.
3. Cook chicken and finish the sauce – Increase heat to high and add the marinated chicken. Brown the pieces for about 5 minutes. Pour in the heavy cream and stir in the Greek yogurt until smooth. Reduce heat to low, cover and simmer for about 15 minutes, or until the chicken is cooked through and tender.
4. Garnish and serve – Remove from heat and garnish with chopped fresh coriander if desired. Serve with basmati rice and naan for a complete meal.

Recipe Tips

• Prep ahead – The chicken can be marinated up to 24 hours in advance to deepen the flavor.
• Cook ahead – Make the dish a day ahead and refrigerate in an airtight container. Reheat gently over medium-low heat until warmed through.

What to Serve With Chicken Masala

• Steamed basmati rice or toasted almond basmati rice
• Warm naan or stove-top flatbread
• Roasted or spiced vegetables like zucchini and eggplant
• Curried peas or a cooling cucumber raita

Frequently Asked Questions

Creamy Chicken Masala

This chicken curry is creamy with just enough spice to give it classic Indian flavor.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Indian

Keyword: chicken, curry, dinner

Servings: 6 servings

Calories: 368 kcal

Author: Julia Pinney

Ingredients

• 3 chicken breasts, boneless and skinless, cut into bite-size pieces
• Small piece fresh ginger, peeled and finely chopped
• 3–4 garlic cloves, minced
• 1 tsp chili powder
• Small bunch fresh coriander, chopped
• Juice of one lime
• Juice of one lemon
• 2 tbsp olive oil
• 1 onion, coarsely chopped
• 1 red chili, seeded (optional)
• 2 tsp ground turmeric, divided
• 1 tsp ground coriander
• 1 1/4 cup heavy cream
• 1/2 cup Greek yogurt

Instructions

1. Make the marinade: combine ginger, garlic, chili powder, ground coriander, 1 tsp turmeric, lime and lemon juice, and 1 tbsp olive oil. Mix with the chicken to coat, cover and refrigerate for at least 15 minutes or up to 24 hours.
2. Prep the aromatics: chop the onion and seed the chili.
3. Cook the onions: heat remaining oil in a large shallow pan over high heat, add the onions and cook about 5 minutes until browned. Reduce heat to medium-low, add 1 tsp turmeric and the chili, and cook until the onion is soft and light brown. Turn heat to high, add the chicken, and brown for about 5 minutes.
4. Finish the sauce: reduce heat to medium-low, add the cream and yogurt, stir to combine, then lower heat, cover and cook 10–15 minutes until the chicken is cooked through and tender. Remove from heat, garnish with chopped coriander and serve with basmati rice and naan.

*Note: appliance temperatures and times vary; prep and cook times are estimates.

Nutrition Facts

Creamy Chicken Masala

Amount Per Serving (1 serving)

Calories 368

Fat 26g • Protein 27g • Carbohydrates 6g

*Percent Daily Values are based on a 2000 calorie diet.

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